Serve up this beautiful beef topside, slow-cooked until mouthwateringly tender and falling off the bone, with earthy root veggies and a fragrant broth, for an impressive autumnal supper. Season the beef on all sides. Heat the oil in a flameproof casserole dish and brown the meat well all over. Remove the meat from the pan, add the shallots, garlic cloves, carrots and parsnips, and brown. Return the beef to the pan, pour in the wine and bubble until reduced by half. Pour in the stock and add the thyme, then season with salt and pepper. Bring to the boil, then cover and simmer over a very low heat for 2½ hours. Stir in the tomato purée. Cover and simmer for a further 30 mins, until the beef is starting to fall apart. Transfer the beef to a board and slice or pull apart. Serve in large, shallow bowls with the stew. See more Beef recipes For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.